Ingredients

Instructions

Place pistachios in a food processor. Turn the food processor on and let it run on high for about 5 minutes, scraping down the sides with a spatula as necessary.

Add the honey, grapeseed oil and honey, and process until the mixture is smooth again, about 2-3 more minutes.

In a microwave, melt chocolate bar; stir until smooth.

Fill a regular muffin tin with paper liners. Drop about 2 tablespoonfuls of the melted chocolate into the muffin cups. Drop 2-3 teaspoonfuls of the pistachio butter into the center of each cup; top with the remaining melted chocolate, about 2 teaspoons for each cup.

Sprinkle each cup with a pinch of coarse sea salt.

Freeze until set, about 1 hour and then enjoy!

Video

Notes

Adaptability: You can certainly use any other nut butter or make your own nut butters for this recipe: it works well with peanut butter (that’s a given haha), almond butter, pecan butter and cashew butter. I found it’s best to use roasted nuts though if you’re making your own nut butter, especially with cashews.

Storage: Store in an airtight container for 5-6 weeks, or freeze for up to 3 months.